Taste of Home
Black-Eyed Pea Casserole
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 2 casseroles (12 servings each).
This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.—Kathy Rogers, Natchez, Mississippi
Ingredients
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2 packages (6 ounces each) long grain and wild rice mix
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2 pounds ground beef
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2 medium onions, chopped
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2 small green peppers, chopped
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4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1-1/3 cups shredded cheddar cheese
Directions
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1.
In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.
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2.
In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes.
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3.
Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 122 calories, 6g fat (3g saturated fat), 26mg cholesterol, 247mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 9g protein.
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